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Chinese-Style Rice

P> The secret to properly cooked Chinese-style rice, whether white or brown, is to first rinse the rice and then to avoid cooking it in too much water. For fried rice, the rice should be cooked until just tender to the bite.

Ingredients

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Preparation

Put rice in a 3- to 4-quart heavy saucepan and, using your fingers as a rake, rinse under cold running water. Drain rice in a colander.

In pan bring water (4 cups for white rice and 5 cups for brown) to a boil with rice. Simmer rice, covered, over moderately low to low heat until steam holes appear on surface and water is absorbed, about 16 minutes for white rice and 35 to 40 minutes for brown. With a fork fluff rice and spread in a shallow baking pan. Cool rice completely. Chill rice, covered with plastic wrap, at least 12 hours. Rice may be made 2 days ahead and chilled in a sealable plastic bag.

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Recent Reviews

rice cooker are okay to have, but I find them for the not so sure, if you know rice it's easy to cook in a regular pan on the stove-top,and it taste better.

ameliasookie from muskegon, MI. /

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You should NEVER reheat rice more than once in the interests of food safety.

madcat19 /

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I made this recipe last night using brown rice. It needed the full 40 minutes, and it turned out perfectly. I've never used a rice cooker, never needed one. A good pan and good technique are all that's necessary. I make jasmine rice at least several times a week and it's better than the rice we used to get with our Asian take out. This recipe makes quite a lot of rice, but it's easy to store in the fridge or freezer for later.

A Cook from South Carolina /

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Personally, I won't buy a rice cooker. I invest in pans for a reason! This recipe is more than simple. I used this recipe as a base for the fried rice and my husband went crazy over it. The finished product was evidently exactly like what he ate in Okinawa, Japan when he was a Marine. We will be making this often.

A Cook from Fort Worth, TX /

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I tried this recipe and found it works perfect. Rice can be hard to get right when you're in a hurry and making the main course at the same time. It's really full proof. I like the old school method. No, I don't have room for a rice maker in my kitchen either. :-)